TWO-BERRY SHORTCAKES
Provided by Melissa Roberts-Matar
Categories Blender Dairy Fruit Dessert Vegetarian Quick & Easy Blackberry Raspberry Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Make biscuits:
- Put oven rack in middle position and preheat oven to 450°F.
- Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms.
- Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.
- Make filling:
- While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.
- Make cream:
- Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
- Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.
TRIPLE BERRY CREAM CHEESE SHORTCAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the cream cheese swirl: Mix together the cream cheese, sugar and egg white in a small bowl until smooth.
- For the berries and cream: Gently toss the mixed berries with the sugar, lemon juice and orange zest in a large bowl. Let stand, gently stirring occasionally, until the sugar has dissolved and the mixture is juicy (some of the raspberries will break down), about 1 hour. Refrigerate until ready to serve.
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray and line the bottom with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla and egg. Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Beat until the flour is just incorporated.
- Spoon the batter into the prepared baking dish and smooth with an offset spatula. Add big dollops of the cream cheese mixture all over the surface and use a small spoon to swirl it in slightly, then smooth the top again.
- Bake the cake until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake in the baking dish for 10 minutes, then remove and cool it completely, cream cheese-side-up.
- Cut the cake into squares and serve topped with the berries. Add a dollop of whipped cream. Garnish with the mint.
SOUR-CREAM SHORTCAKES WITH FRESH BERRIES
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Set aside.
- To make the shortcakes, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the sour cream and egg until moistened. Turn the dough out onto a lightly floured work surface and pat into a rough circle (the dough will be sticky). Working with about one-sixth of the dough at a time, shape into rough balls and place about 1 inch (2.5 centimeters) apart on the prepared baking sheet. Bake until golden brown, about 18 minutes.
- Meanwhile, prepare the berries: if using strawberries, slice them. In a bowl, combine the fruit with sugar to taste. Stir, then let stand until ready to use.
- Remove the shortcakes from the oven and let cool on the baking sheet on a rack. In a bowl, whip the cream with the vanilla until it holds soft peaks. To serve, split each pancake in half horizontally with your fingers and place a bottom half on each of 6 individual plates. Top generously with the sugared berries and whipped cream. Replace the top half and serve.
BERRIES AND CREAM SHORTCAKE
Categories dessert berries cream shortcake strawberries
Time 1h30m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
- In large bowl, with mixer at low speed, beat 1 cup sugar and margarine or butter just until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. Reduce speed to low; add flour, milk, baking powder, vanilla extract, salt, and eggs; beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl.
- Spoon batter into pans. Bake 25 to 30 minutes until toothpick inserted in centers of cakes comes out clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans; cool completely on racks.
- Meanwhile, in large bowl, toss all the berries with strawberry jam.
- In small bowl, with mixer at medium speed, beat heavy or whipping cream and remaining 1 tablespoon sugar until stiff peaks form.
- Place 1 cake layer on cake plate; spread with half the whipped cream and top with half the fruit mixture. Place second cake layer on fruit mixture; top with remaining whipped cream and fruit.
Nutrition Facts : Calories 385 calories
ORANGE AND SOUR-CREAM DROP SHORTCAKES WITH ASSORTED BERRIES
Categories Cake Berry Citrus Dairy Dessert Bake Fourth of July Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 16
Steps:
- In a bowl with a potato masher mash 2 cups blackberries with 1/3 cup granulated sugar and stir in remaining blackberries. In 2 more bowls mash separately raspberries and blueberries with remaining granulated sugar in same manner. Let berries stand at room temperature 4 hours. Berry mixtures may be made 1 day ahead and chilled, covered. Bring berries to room temperature before serving.
- Make shortcakes:
- Preheat oven to 425°F. and lightly butter 2 baking sheets. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt and blend in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream, and milk and add to flour mixture. Stir mixture until it just forms a soft and sticky dough and drop into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough to 1/2-inch thickness and bake 12 to 15 minutes, or until pale golden. Transfer shortcakes to a rack and cool. Shortcakes may be made 4 hours ahead and kept in airtight containers.
- In a large bowl beat cream with confectioners' sugar until it holds soft peaks. Whipped cream may be made 1 hour ahead and chilled in a cheesecloth-lined large sieve set over a bowl, its surface covered with plastic wrap. Whisk cream lightly before serving.
- Split shortcakes horizontally with a fork and serve with berries and whipped cream.
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